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Department of Food Science

Mukund V. Karwe, Ph. D.

Mukund V. Karwe, Ph. D.

Distinguished Professor
mkarwe@sebs.rutgers.edu
63 Dudley RD
(848) 932-5513, (848) 932-5083
(732) 932-6776

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Teaching

At Rutgers University and elsewhere

FullSemester Courses
  1. Instructor and Co-coordinator, “Food Engineering Fundamentals and Processes,” (16:400:507, 4 credits), a core course in the graduate curriculum of the Department of Food Science, Rutgers University
  2. Instructor, “Thermal and Non-thermal Processing of Foods,” (16:400:609, 3 credits), an advanced graduate course in the Department of Food Science, Rutgers University.
  3. Instructor, “Processed Foods: Good and Bad,” Byrne Seminar open for First Year Students only at Rutgers University.
  4. Instructor, “Thermal and Non-thermal Food Processing,” a graduate/undergraduate course in the Department of Chemical Engineering, Indian Institute of Technology, Bombay, Mumbai, India. Spring 2004.
  5. Instructor, “Food Process Engineering,” (11:400:302, 4 credits), a required undergraduate course in the Department of Food Science, Rutgers University.
  6. Instructor, “Introduction to Food Engineering Fundamentals,” (11:400:401, 4 credits), a required undergraduate course (4 credits) in the Department of Food Science, Rutgers University.
  7. Instructor and Co-coordinator, "Food Science Forum," a 1 credit course for seniors in Food Science at Rutgers University. In this course, we discussed current issues related to food science.
  8. Coordinator or Co-ordinator, “Seminar in Food Science,” (16:400: 602, 1 credit), a graduate course in the Department of Food Science, Rutgers University.

    Short Courses
    1. Instructor, “Food Processing & Engineering,” in Introduction to Food Science short course offered for industrial participants, SEBS Office of Continuing Professional Education 2011, 2012, 2013, 2014, 2018. Average number of course attendees: 45
    2. Instructor, “Dehydration,” and “New Food Processing Technologies,” in Culinology® for Chefs course, January 2006, August 2007, and October 2008.
    3. Instructor, “Baked Snack Foods,” Reading Bakery Systems, Reading, Pennsylvania, August 2007 and August 2008.
    4. Coordinator and Instructor, Gloucester Summer Institute in Food Science for Middle- and High- School Teachers. Workshop title: “The Science of Food: A Bridge Connecting Secondary, Postsecondary, and Higher Education,” July 24-26, 2007.
    5. Coordinator and Instructor, “Food Engineering for Non-Engineers,” at the Cook College Office of Continuing Professional Education, Rutgers University, offered mainly for industrial participants. Summers of 1998, 1999, 2000, 2001 and 2002 (with Leon Levine).
    6. Instructor, “Rutgers Summer Institute in Food Science for High School Science Teachers,” July 1998, and July 1999.
    7. Instructor, “Extrusion Technology,” offered by the Center for Advanced Food Technology and the Cook College Office of Continuing Professional Education at Rutgers University. March 1991.
    8. Coordinator and Instructor, “Food Engineering Principles, Practice and Problem Solving,” at the Cook College Office of Continuing Professional Education, Rutgers University, offered mainly for industrial participants with engineering background. June 2-4, 1997 (with Leon Levine)
    9. Coordinator and Local Host, “Particle Image Velocimetry,” offered by Dantec Measurement Technology, Mahwah, NJ. January 31, 1996 and June 29-30, 1998.